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Dairy-free coconut ice cream
(0 votes)
Health Score:
75 / 100
Difficulty:
advanced
Preparation:
30 min.
Preparation
ready in 7 hrs 30 mins
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Ingredients
for
4
- Ingredients
- 2 cups Coconut milk
- 3 egg yolks
- ⅙ cup honey (warmed)
- ⅕ cup Coconut oil
- vanilla extract
- 1 cup Shredded coconut
- To decorate
- Pomegranate seed
Preparation steps
1.
Heat the milk in a pan until almost boiling. Do not boil.
2.
Whisk together the egg yolks and honey until thick, then whisk in the hot coconut milk and coconut oil.
3.
Return to the pan and cook very gently, stirring constantly until thickened. Do not boil.
4.
Remove from the heat, add the vanilla and coconut and leave to cool, stirring occasionally.
5.
Churn in an ice cream machine according to the manufacturer's instructions.
6.
Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork 2-3 times, to break up the ice crystals.
7.
Freeze for 2-3 hours until firm. Place in the refrigerator about 30 minutes before serving.
8.
Scoop into chilled glasses with the pomegranate seeds.
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